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It’s officially summer and time to fire up the grill for a summertime southern-style shrimp boil with big shrimp, corn, sausage, potatoes, and spices.
Why We Love This Recipe
- What’s not to love about kabobs?!
- Kabobs make the perfect portion-control meal.
- These taste like a summertime shrimp boil party on the beach without all the work.
- They are super simple to customize to each person’s taste.
- Super simple to make ahead and grill when ready.
Ingredients
- Shrimp – I recommend using a large or jumbo-sized shrimp when making any type of kabobs.
- Corn on the Cob – I use fresh, but frozen pre-cut corn on the cob will also work in this recipe. Be sure to thaw them before trying to skewer them.
- Kielbasa Sausage – You can use any type of sausage you like. Other good choices are andouille, another smoked sausage, or bratwurst and jumbo hotdogs.
- Baby Potatoes
- Cajun Seasoning – My favorite is Tony Chachere’s brand.
Let’s Make Shrimp Boil Kabobs (Skewers)
- Preheat grill to 375°.
- Melt butter and cajun seasoning in the microwave for 30 seconds.
- Separate the seasoned butter into three separate bowls with equal amounts.
- Cut each corn cob into four pieces.
- Half or quarter the baby potatoes.
- Toss the corn and potatoes with one of the small bowls of seasoned butter, cover with plastic wrap and microwave for 2 minutes.
- Carefully remove corn and potatoes from the microwave, remove plastic wrap and let them rest for 5 minutes.
- While corn and potatoes are resting clean and devein shrimp and remove the shells. Keep the tails on the shrimp to make them studier for skewering.
- Slice the kielbasa into 1-1/2 inch slices.
- Spray metal skewers with non-stick cooking spray.
- Skewer corn, potatoes, shrimp, and sausage onto skewers.
- Brush the skewers with the second bowl of seasoned butter.
- Grill for 10 minutes, flip, brush with the remaining seasoned butter from the second bowl, and grill for another 6-8 minutes.
- To serve, brush with the last bowl of seasoned butter, garnish with fresh parsley and lemon wedges.
Krazy Kitchen Mom Tips
- I recommend using metal skewers for this recipe. Although the corn is par-boiled, the cores are hard and bamboo skewers would break.
- Spray the metal skewers with non-stick cooking spray before making the kabobs. This will help the kabob pieces slide off after they are cooked.
- After par-cooking the corn and potatoes, let them sit for 5 minutes or until they are cool enough to handle.
- To skewer corn on the cob pieces, set the corn cob side down on a cutting board and skewer the corn piece through the center of the cob.
More KKM Summer Recipes
- Summer Peach Panzanella Bread Salad
- Spatchcock Grilled Chicken
- Amish Macaroni Salad
- No-Bake Strawberry Cheesecake
Shrimp Boil Kabobs
It's officially summer and time to fire up the grill for a summertime southern-style shrimp boil with big shrimp, corn, sausage, potatoes, and spices.
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Servings: 4
Ingredients
Kabobs
- 16 large shrimp
- 1/2 – 14 oz. package of smoked sausage
- 8-10 baby potatoes
- 2 ears corn on the cob
- 1/2 lemon for garnish
- 2 tbsp chopped parsley for garnish
Cajun Seasoned Butter
- 4 tbsp salted butter
- 2 teaspoons cajun seasoning
Instructions
- Preheat grill to 375°.
- Melt butter and cajun seasoning in the microwave for 30 seconds.
- Separate the seasoned butter into three separate bowls with equal amounts.
- Cut each corn cob into four pieces.
- Half or quarter the baby potatoes.
- Toss the corn and potatoes with one of the small bowls of seasoned butter, cover with plastic wrap, and microwave for 2 minutes.
- Carefully remove corn and potatoes from the microwave, remove plastic wrap and let them rest for 5 minutes.
- While corn and potatoes are resting clean and devein shrimp and remove the shells.
- Keep the tails on the shrimp to make them studier for skewering.
- Spray metal skewers with non-stick cooking spray.
- Skewer corn, potatoes, shrimp, and sausage onto skewers.
- Brush the skewers with the second bowl of seasoned butter.
- Grill for 10 minutes, flip, brush with the remaining seasoned butter from the second bowl, and grill for another 6-8 minutes.
- To serve, brush with the last bowl of seasoned butter, garnish with fresh parsley and lemon wedges.
Notes
Krazy Kitchen Mom Tips
- I recommend using metal skewers for this recipe. Although the corn is par-boiled, the cores are hard and bamboo skewers would break.
- Spray the metal skewers with non-stick cooking spray before making the kabobs. This will help the kabob pieces slide off after they are cooked.
- After par-cooking the corn and potatoes, let them sit for 5 minutes or until they are cool enough to handle.
- To skewer corn on the cob pieces, set the corn cob side down on a cutting board and skewer the corn piece through the center of the cob.
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